Quick & Light Brioche Style Buns | These light brioche buns are quick and easy, with only one rise time if you prefer. This is a simple and delicious homemade bread recipe, with a rewarding fluffy brioche bun and only 15 minutes baking time. Add some seeds or herbs on top to change it up!
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Don't you just love fresh-baked bread?
When I learned how to bake bread and buns, a whole new world opened up for me. It's one of the most comforting processes, smells, and tastes. I love spending time making, kneading and shaping dough. The reward is so totally worth the time spent.
This recipe, however, is a quick brioche recipe. You don't have to spend all day in the kitchen to have fresh homemade baked buns for dinner. This recipe is a lighter type of brioche bun in that I use only a few tablespoons of butter and not much sweetener. The result is a light and fluffy bun.
Sometimes I let this brioche dough rise twice if I have the time, but most of the time I just mix it up and then shape it, let it rise for 40 minutes or so and then bake for 15-20 minutes. Dinner buns in about an hour = yes, please.
You'll get better results if you let the dough rise twice.
To allow the dough to rise twice, make the dough and let it rise in the bowl until doubled in size. Punch down the dough and then shape it into buns.
How to shape brioche buns
To divide the dough into 8 pieces for hamburger buns, flatten the dough out into a circle. Now cut the dough with a knife or a bench scraper, as you would a pizza or a pie.
Take each section and pull the rough edges around and pinch them together underneath the ball. Next, I cup my hand over the top smooth part of the ball, place the ball seam side down on the counter, and kind of roll it around, moving my hand clockwise in a circle.
Then I pinch the bottom seam together again if it needs it and place it on the baking sheet. Cover the shaped buns with a towel and let them rise again. Next, brush the buns with an egg wash and bake them.
But this is a quick brioche bun recipe so if you need burger buns in a hurry, follow the method for letting it rise once only, skipping that first rise in the bowl.
Note: As I've said, you will see the best results with two rise - most Pinterest users agree with that in the comments on the pins for this recipe. Also, one user found that after 30 minutes, the buns weren't rising all that much but 10 minutes later they were perfect.
Are you baking bread in a high altitude? Check the F. A. Q. below for a tip from a Pinterest user.
Brioche Buns for Burgers
I use these buns for my Turkey Burger recipe, which is a leaner burger patty. I have not had it with a beef burger, but I have to smile every time I think of it because of Anthony Bourdain's write up in his newest cookbook Appetites, (RIP Mr. Bourdain) about the right and wrong bun for burgers (Potato = correct, Brioche = wrong, according to him).
If I remember correctly, I think he even named the brioche hamburger bun a crime against food elsewhere. (Just funny that he can have such a strong opinion, they're buns haha) I'm not bothered with how you want to serve them - it's your kitchen, babe! I'd serve a burger on them. (Update: I have since used these buns for beef burgers, many times, and LOVE them this way. )
I'd also make Brioche Slider Buns with them - to do this portion the dough into 12-16 instead of 8, depending on the size you want.
How would you serve them?
How to make Quick & Light Brioche Buns
First, you'll warm your milk. Put the butter in with it to melt as well. Don't make it too hot though, or you'll kill the yeast. It should feel warm to the touch, but not hot! Use a thermometer for best results. The ideal temperature is between 120˚F and 130˚F.
In the bowl of a stand mixer, add the warm milk, melted butter, honey or sugar, and the yeast. Whisk it together and then whisk in the eggs and mix them well.
Add the flour and then the salt on top of that. Whether you are weighing your flour or using a measuring cup, don't add in the full amount at the beginning. Start with 2.5 - 3 cups and add more as needed - even if you need the full 4 cups.
Some Pinterest users (especially in higher altitudes) have found that adding all of the flour in to start is way to much flour for their baking environments. We all bake in different environments and with different products - starting off with half the flour first and adding more only as needed will help you avoid a dense bun.
(It's a bummer wasting ingredients and I don't want to see you do that, so please start off slow with the flour.)
Put the dough hook on the stand mixer and mix on medium for 8-10 minutes. The dough should come away from the sides of the bowl and be a bit tacky but not too sticky.
You can cover the bowl with plastic wrap and let it rise here if you want but I usually skip this stage. (You'll get fluffier, airier buns if you let it rise twice.)
Portion the dough into 8 pieces and roll each one into a ball shape. (You can make these into brioche slider buns by portioning the dough into 12 - 16 instead.)
Set the buns on a baking sheet lined with a silicone mat, cover them with a towel and let them rise for about half an hour to an hour or so and then heat the oven to 400 °F.
I like an egg wash because they come out shiny with a bit of color. This is also a good way to stick sesame seeds on.
Bake for 15-20 minutes and then let cool before eating.
Frequently Asked Questions about these Quick & Light Brioche Buns
Do I need a scale?
No, but you will get better results by using a scale. If you are not using a scale, then carefully measure the flour with measuring cups and don't add in the full amount right from the start.
How to Measure Flour Properly
Fluff your flour up with a fork or whisk and then use a spoon to add the flour to the measuring cup. If you use the measuring cup as a "scoop" for the flour, it may pack it down, resulting in too much flour per cup.
How many grams per cup when measuring flour?
I go by 120 grams = 1 Cup All-Purpose Flour
How to make Brioche Buns without a stand mixer
To make this recipe by hand, just knead the dough in the bowl for a minute after you add most of the flour, adding more only as needed. Then move the dough to a countertop and keep kneading the dough for 10-15 minutes, until smooth.
This is a tackier dough, so you may need a bench scraper or something similar to move the dough around when mixing by hand. Use a lightly floured countertop so you don't add too much extra flour into the dough - it should remain tacky but not overly sticky.
How to bake brioche buns in a high altitude
The following is a tip from Pinterest user Julia Opperman, which might work for you.
"I live in Colorado at 8,900 feet. My first attempt at these, 3.5 cups of flour made the dough too dense. Second try, I used 2.75 cups of flour and they turned out perfectly. But only made 6 decent sized rolls. Definitely will make again, sooo good!"
Quick + Light Brioche Buns
- ⅔ cup milk (warm)
- 1 ½ tablespoons instant yeast
- 2 tablespoons honey or sugar
- 4 tablespoons butter (melted)
- 2 large eggs (at room temperature)
- 450-500 grams all-purpose flour (about 4 cups *see notes)
- 1 teaspoon sea salt
- 1 large egg (for egg wash)
- In the bowl of a stand mixer, whisk together warm milk, melted butter, sugar or honey and yeast. Add eggs and whisk well.
- Add the flour and salt. Start off with 2.5 - 3 cups of flour and mix that in. Add more only if needed.Use a dough hook, and mix on medium-low for 8 to 10 minutes or so. The dough should come away from the side of the bowl for the most part, and be sticky and soft. It will stay a bit tacky, that's fine - you don't want the buns to be dense.
- Optional: Let rise until doubled in size, covered with a damp, warm towel, then punch down and move on to next step.
- Divide into 8 equal pieces (or 12 - 16 for sliders). Shape each dough ball, by pinching the bottom of teh dough ball together and tehn cupping your hand on top of it on the counter. Circle your hand over top of the ball, rolling the dough ball around gently until the top is smooth. Pinch together the bottom if needed and set on lined baking tray. Cover with a towel.
- Let rise in a warm spot until almost doubled, about 30-45 minutes or so (depending on warmth in your kitchen).
- Preheat oven to 400°F.
- Whisk an egg with a teaspoon of water and brush over top of the buns. Bake for 15 - 20 minutes, until golden brown and completely cooked. Time varies as ovens vary so watch the buns carefully halfway through cooking time.
- When measuring flour, I go by 120 grams per cup. If you'd like to use cup measurement for the flour, then I'd say start with about 2.5 - 3 cups of flour, measured lightly by scooping your flour into the measuring cup, and not digging your cup into the flour. You'll get the best results by using a scale though.
- To make this recipe by hand, just knead the dough in the bowl for a minute after you add the flour and then switch to a countertop and keep kneading the dough for 10-15 minutes, until smooth. This is a tackier dough, so you may need a bench scraper or something similar to move the dough around. Use a lightly floured countertop so you don't add too much extra flour into the dough - it should remain tacky but not overly sticky.